Navarro's 1996 Gewürztraminer vinegar began as estate grown grapes which were harvested and crushed fifteen years ago. Unlike some vinegar which is made from press juice or watered grape skins, Navarro used only free run juice to avoid bitter tannins. After inoculating with a vinegar culture, it was aged in French oak barrels for five years where the flavors were concentrated due to evaporation. We used the same vinegar to top the barrels. Dry, complex and spicy, it will add intriguing nuances to a salad or sauce.